Model of dehydration and assessment of moisture content on onion using EIS

• Published in: Journal of food science and technology Vol. 56; no. 6; pp. 2814 - 2824
• Main Authors: Islam, Monzurul, Wahid, Khan A, Dinh, Anh V, Bhowmik, Pankaj
• Format: Journal Article
• Language: English
• Published: New Delhi Springer 01.06.2019; Springer India; Springer Nature B.V
• Subjects: bioimpedance; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Circuits; computers; Dehydration; dielectric spectroscopy; Drying; Electrical impedance; electrical impedance spectroscopy; electronic circuits; Food Science; Ground truth; Impedance; Mathematical models; Moisture content; nondestructive methods; Nondestructive testing; Nutrition; onion; Onions; Optimization techniques; Original; Original Article; physiological state; Plant tissues; Spectroscopy; Vegetables; Water content; Dehydration; Electrical impedance spectroscopy; Onion; Moisture content; Bioimpedance
• ISSN: 0022-1155; 0975-8402; 0975-8402
• DOI: 10.1007/s13197-019-03590-3

NRC publication: Yes
Onion is perishable and thereby subject to drying during unrefrigerated storage. Its moisture content is important to ensure optimum quality in storage. To track and analyze the dynamics of natural dehydration in onion and also to assess its moisture content, noninvasive and nondestructive methods are preferred. One of them is known as electrical impedance spectroscopy (or EIS in short). In the first phase of our experiment, we have used EIS, where we apply alternating current with multiple frequency to the object (onion in this case) and generate impedance spectrum which is used to characterize the object. We then develop an equivalent electrical circuit representing onion characteristics using a computer assisted optimization technique that allows us to monitor the response of onion undergoing natural drying for a duration of 3 weeks. The developed electrical model shows better congruence with the impedance data measured experimentally when compared to other conventional models for plant tissue with a mean absolute error of 0.42% and root mean squared error of 0.55%. In the second phase of our experiment, we attempted to find a correlation between the previous impedance data and the actual moisture content of the onions under test (measured by weighing) and developed a mathematical model. This model will provide an alternative tool for assessing the moisture content of onion nondestructively. Our model shows excellent correlation with the ground truth data with a deterministic coefficient of 0.9767, root mean square error of 0.02976 and sum of squared error of 0.01329. Therefore, our two models will offer plant scientists the ability to study the physiological status of onion both qualitatively and quantitatively.